Oysters and Shellfish

Fruits de Mer Platters                                         

                     A selection of Oysters, Clams and Prawns                                                                         Oysters

Small     27.00

 

 

Kushi (BC)                   2.80 ea.

Medium     39.00

Large     50.00

 

 

Kumamoto (BC)            2.80 ea.

Olympia (WA)              2.80 ea.

Little Neck Clams (MA)     2.25 ea.

Fresh Gulf Prawns (FL)     2.75 ea.

 

                                                          

 

 

Sinku (CA)                   2.60 ea.

Marin Miyagi (CA)       2.70 ea

St. Simon (NB)             2.60 ea.

Antipasti

A selection of three of the following     15.75

Roasted Beets with Walnuts and Ricotta Salata

Duck Liver Mousse with Fig-Balsamic Vinaigrette

Cured Salmon Crostini with Fennel

Country Pate with Stone Ground Mustard and Crostini

Rabbit Rillettes with Tomato Onion Jam

Pickled Vegetables with Coriander and Chili Flakes

Marinated Mushrooms with Lemon and Herbs

Olives with Garlic, Rosemary and Lemon

Leek, Goat Cheese and Bacon Tart

Fromage Fort with Crostini and Chives

 

Small Plates

Potato and Portobello Soup with Chives and Crème Fraiche     7.95

Bowl of Baby Lettuces, Herbs and Bread with Zinfandel Vinaigrette     7.50

Duck Confit Salad with Endive, Roasted Pears and Walnuts     14.95

Fritto Misto of Artichokes, Fennel and Lemon with Aioli and Parmesan     12.25

Endive and Watercress Salad with Pears, Walnuts, Buttermilk Blue Cheese and Champagne Syrup     11.25

Iron Skillet Roasted Mussels with Drawn Butter     13.25

Baked Chevre with Pesto, Red Pepper Relish and Grilled Olive Bread     11.50

Wood Oven Roasted Whole Portobello Mushroom with Soft Polenta     11.75

Assortment of Artisanal Cheeses with Fresh Fruit, Fig Jam and Toasted Walnut Bread     12.95

 

Pizza and Pastas

Wild Mushroom Pizza with Fontina and Thyme     17.25

Sausage Pizza with Gypsy Peppers, Ricotta and Savory     17.25

House Made Pepperoni Pizza with Mozzarella, Fontina and Tomato     16.95

French Pear Pizza with Caramelized Onion and Prosciutto     17.75

Spicy Prawn Pizza with Oven Dried Tomatoes and Basil Pesto     17.95

Fettuccini with Grilled Ahi Tuna, Tomatoes, Olives, Capers, Basil and Chili's     17.95

Portobello Mushroom and House Made Pancetta Risotto with Greens and Thyme     16.95

Roasted Garlic and Goat Cheese Ravioli with Sun Dried Tomatoes and Pine Nuts     15.50

Butternut Squash Gnocchi with Sage Brown Butter and Parmesan     15.95

 

Oak Fired Rotisserie

Rosemary Scented Chicken with Warm Potato and Lettuce Salad     16.50

Fennel Scented Pork Loin with Olive Oil Mashed Potatoes     17.50

 

Nightly Rotisserie Specials

Monday

Veal Leg with Escarole, Fingerling Potatoes, Poached Egg and Mustard-Bacon Vinaigrette     24.95

Tuesday

Rabbit with Flageolet Beans, Oven Dried Tomatoes, Oregano and Lemon     24.95

Wednesday

Leg of Lamb with Whole Bean Ragout and Black Olive Tapenade     25.95

Thursday

Farm-Raised Squab with Huckleberries, Walnut Bread and Lavender Honey      25.95

Friday

Suckling Pig with Baby Red Dandelion, Bread and Roasted Onion Salad     26.95

Saturday

Roasted Duck with Grilled Persimmons, Pistachios, Arugula and Pomegranate Vinaigrette     27.95

Sunday

Natural Black Angus Prime Rib of Beef with Potato-Onion Gratin and Porcini Butter     29.95

 

Wood Grills and Sautés

Grilled Jumbo Natural Black Angus Ribeye Steak with Artichokes and Potatoes     59.00 (serves two)

(Please Allow Approximately 45 Minutes)

French Country Sausage with Lentils and Spinach     20.25

Grilled Quail with Chick Peas, Roasted Apples and Sage-Honey Glaze     19.25

Roasted Salmon with Dijon Mustard Potato Puree and Red Wine Glazed Vegetables     24.95

 

Oak Fired Oven

Grilled Skirt Steak with Pepperonata and Rainbow Chard     26.95

Whole Roasted Striped Bass with Tomato and Fennel Ragout     28.95

Roasted Acorn Squash with Fingerling Potatoes, Cippolini Onions, Eggplant, Mushrooms and Goat Cheese    17.95

Pancetta Wrapped Monkfish with Celery Root Puree and Salsa Verde     25.50

 

Vegetable and Sides

Platter of Seasonal Vegetables     17.95

Roasted Cauliflower with Black Olives and Rosemary     4.75

Olive Oil Mashed Potatoes     4.50

Brussel Sprouts with Capers and Lemon    4.75

Delicata Squash with Allspice and Sage     4.75

Carrots, Parsnips with Thyme     4.75

Spinach with Garlic and Lemon    4.75                                       

 

 

 

Restaurant LuLu is not responsible for lost or stolen articles

For all parties of 8 or more, a service charge of 18% will be included on the check.

Smoking is not permitted